Instructions

Step

1

Preheat oven to 180 °C. Remove the stems from the mushrooms and chop finely. Heat oil in a large non stick frying pan, add mushroom stems, onion, garlic and red pepper; cook for 5 minutes, until softened. Transfer to a large bowl and stir in the cream cheese spread, parmesan, ½ cup of breadcrumbs and 2 tablespoons of the parsley. Season with salt and pepper.

Step

2

Place the mushrooms in a shallow ovenproof dish. Fill the mushrooms caps with the cream cheese mixture, spray with oil and bake for 20-25 minutes, until tender. While the mushrooms are baking, mix together the remaining breadcrumbs, parsley and melted butter and toast in a small frying pan over medium heat.